Lentil Stew with Frankfurter Sausage and Spaetzle

Region: South-West Germany, State of Baden Württemberg, Swabia Can you whip up something delicious with the 3 main ingredients being lentils, Spaetzle, and Frankfurter Sausages? Ask any Houswife from the southwestern German Region of Swabia and they will say: Sure, it is one of our classics! Regional cooking in Swabia is much more down to … Continue reading

Beef Ragout a la Stroganoff with Spaetzle

Region: Russia, France, all over Germany Russia had a strong influence on (East) German Cuisine after the second world war. Former East Germany, the DDR (Deutsche Demokratische Republik) or GDR (German Democratic Republic), used and modified many dishes from Russia and other Eastern Bloc States. If Bœuf Stroganoff found its way to Germany though the … Continue reading

Goulash Supreme

Region: All over Germany, influences of Bavaria, Austria, and Hungary. The dumplings are as Bavarian as it gets. „Never order Goulash in a Restaurant”, would be my whole-hearted recommendation to anyone. They just don’t put the amount of effort and creativity required into preparing the meal. It will be bound to be too greasy, too … Continue reading

Turnip Stew (Steckrübeneintopf)

Region – Northern Germany “What is that…”? With a puzzled look, the young man at the supermarket’s check out counter held up a red/purple/yellowish round something, about as large as a baby’s head. “That’s a Turnip; tastes great in Turnip Stew”, the older gentlemen behind me chimed in. This little exchange is representative of the … Continue reading